By Sarah Nankervis, Naturopath & Nutritionist

• 1 organic chicken
• 1 onion, finely diced
• 1/2 celery finely diced
• 1 carrot chopped
• 1 zucchini chopped
• 5 cloves garlic crushed
• 2 bay leaves
• 1 sprig thyme
• 1/2 lemon
• 1 cup/tin beans (any beans you like, we use borlotti)
• 1 litre water

Combine all vegetables in a large pot and cook until onion is see-through and vegetables cooked through, add chicken, water and beans and bring to boil. Once boiled turn down heat and simmer for 2 hours. Remove chicken and bay leaves – shred chicken and add back to soup along with lemon and cook for another 5 minute.

A great antibacterial and antiviral Winter soup to help boost immunity and gut repair. Can freeze for 3 months!